VIRGINIA-A COMMONWEALTH THAT HAS COME BACK
CURING VIRGINIA HAMS AT SMITHFIELD
This quaint little town below the James advertises itself through its hams from peanut-fed hogs.
The hams must be cured with hickory smoke and allowed to age from two to four years.
Photograph by William D. Boutwell
A BATTERY OF VINEGAR VATS: WINCHESTER'S WRY FACE
These vats hold half a million gallons of vinegar, in the making of which apples are sent
through crushers and ground into pomace. This, in turn, is spread in layers on frames, each
layer wrapped in coarse jute cloth and all of them resting on the platform above the big plunger
of the hydraulic press. Under heavy pressure the cider is squeezed out, pumped into the vats,
allowed to become hard, and then turn to vinegar.
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